These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.

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Recipe Summary

prep:
12 mins
cook:
10 mins
total:
22 mins
Servings:
12
Yield:
12 eggs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.

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  • Remove from heat and let solution cool to room temperature.

  • Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.

  • Refrigerate for at least two days before serving.

Nutrition Facts

81 calories; protein 6.4g 13% DV; carbohydrates 0.9g; fat 5.4g 8% DV; cholesterol 212mg 71% DV; sodium 256.6mg 10% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/29/2015
These were tasty! I'm quite the pickled egg addict (perfect snack!) and have made dozens of recipes. This is a good all-around basic recipe that everyone will like. The ginger adds just a subtle flavor. I added 2 quarter-inch slices and it was perfect. Read More
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